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More Weekend Recipes

This shrimp dish is quite easy to prepare -- just make sure your guests aren't afraid of eating with their hands. As Cook's Illustrated explains, you'll have to make sure to get jumbo shrimp; smaller versions cook too quickly to develop flavor.

Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcook.

1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.

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Inglewood city officials were secretly negotiating an agreement to build an arena for the Clippers basketball team for months before giving a carefully guarded notice to the public, according to newly released documents.